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Dairy
Easy
6 Servings
Allergens 
30 m
Diets
If you are able to find watermelon radishes, they are well worth it, not just for their beauty but for their crisp and delicious taste.
4 watermelon radishes, quartered
1 bunch red radishes, quartered
3 cups baby spinach leaves
1 cup sugar snap peas, strings removed
1/2 cup frozen green peas, defrosted
1/4 cup pomegranate seeds
1/2 cup roasted almonds, roughly chopped
1/4 cup crumbled Ta’amti Feta Cheese
10 tablespoons Gefen Olive Oil
8 tablespoons Tuscanini Balsamic Vinegar
2 teaspoons Gefen Honey or maple syrup
1 teaspoon Dijon mustard
1 clove garlic, pressed
salt, to taste
black pepper, to taste
sprouts
In a bowl, toss together the watermelon radishes, red radishes, spinach, sugar snap peas, green peas, pomegranate seeds, almonds, and feta.
In a jar, combine the olive oil, balsamic vinegar, maple syrup, mustard, garlic, salt, and pepper. Shake until well blended.
Plate the salad, garnish with sprouts, and drizzle the dressing over everything.
Photography by Heather Winters
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